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4 - 5 hours


Ek het 2 seldery stele en 1 groot prei bygevoeg. Asook ‘n eetlepel suiker en ‘n koppie rooiwyn. Het die res van resep gevolg. Daar is soveel smaak en geur in die dis, my gesin kan nie glo daar kom geen speserye of kruie in nie.
Beslis ‘n wenner in my boek!

  • 4 thick slices beef shin on the bone
  • 2 tablespoons seasoned flour
  • 2 medium onions, chopped
  • 3 garlic cloves, chopped
  • 4 carrots, cut into chunks
  • 1 can good-quality tomatoes
  • 1 liter (1¾pt) fresh beef stock
  • 1 tablespoon tomato purée and 1 bay leaf
  • Gremolata
  • zest 1 lemon
  • good handful chopped parsley
  • 1 garlic clove, finely grated

To make the osso bucco, heat some oil in a large frying pan, toss the meat in the seasoned flour, brown on both sides and set aside. Add the onions, garlic and carrots to the pan and cook until slightly softened. Put the mixture in a lidded casserole dish, add the tomatoes, stock, tomato purée and bay leaf, and let it bubble for 10 minutes on a high heat, stirring occasionally.
Reduce the heat to a gentle simmer, add the meat, replace the lid and leave for 4 to 5 hours or until very tender, then season.
Mix together the gremolata ingredients.
Serve with creamy mash or polenta.

Photo: Charleen Nieuwenhuizen


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